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Jamaican Pork Roast


  • 1 1/2 tbsps unbleached all purpose flour
  • 1 tsp salt
  • freshly ground pepper
  • 2 pounds pork tenderloin, trimmed and patted dry
  • 2 tbsps olive oil
  • 1 1/2 cup Marinara Sauce
  • 1 1/2 teaspoon light brown sugar
  • 2 whole black peppercorns
  • 1/2 tsp dried thyme, crumbled
  • 1/4 tsp cinnamon
  • cayenne pepper
  • freshly grated nutmeg
  • 1 bay leaf
  • 1/2 cup dry vermouth
  • 3 tbsps unsalted butter
  • fresh cilantro sprigs


Position rack in center of oven and preheat to 300. Combine flour, 1/2 tsp salt and pepper in plastic bag. Add pork and shake to coat with seasoned flour. Heat oil in stove-to-oven casserole just large enough to accommodate pork over high heat. Add pork and cook until browned on all sides, about 8 minutes. Add Marinara Sauce, brown sugar, peppercoms, thyme, cinnamon, cayenne, nutmeg and bay leaf. Pour vermouth over. Cover tightly and bake 75 minutes. Remove bay leaf. Transfer pork to platter. Cover with foil to keep warm. Puree marinara sauce until completely smooth. May combine pork and sauce and refrigerate 3 days. Bring tenderloin to room temp, cover and bake in 300 oven until warm, about 35 min, or microwave on medium 10 min. Remove pork from sauce, place sauce over high heat, cook 5 min. Whisk in butter and rest of salt. Serve with sauce. Marinara sauce 3 medium garlic cloves 2 medium onions, peeled, quartered 1 medium carrot, peeled and cut into 1-inch pieces 1/4 cup olive oil 1 cup dry vermouth 2 lb fresh tomatoes, peeled, seeded and quartered 1 tsp dried basil, crumbled 1/2 tsp dried oregano, crumbled 1/2 tsp salt 1/4 tsp dried red pepper flakes Food processor method: Use steel knife. With machine running, drop garlic through feed tube and mince. Stop machine. Add onions and carrot and process until minced. Heat oil in heavy 21/2-quart saucepan over medium heat. Add minced vegetables and cook until beginning to soften, stirring occasionally, about 4 minutes. Mix in vermouth and simmer until most of liquid has cooked away, about 15 minutes. (Or to microwave: Combine oil and minced vegetables in 2-quart microwave casserole. Cook uncovered on High 4 minutes. Mix in vermouth. Cook mixture uncovered on High 8 minutes.) with Steel Knife: Coarsely chop tomatoes using several on/off turns. Mix tomatoes, canned tomato liquid (if using), basil, oregano, salt and pepper flakes into vegetable mixture and simmer until thickened, stirring occasionally, 45 to 60 minutes, depending on amount of liquid. (Or in microwave: Add tomatoes and canned tomato liquid, if using, to vegetable mixture. Cook on High until thickened, about 20 minutes, stirring 4 times. Mix in basil, oregano, salt and pepper flakes.) Can be prepared ahead. Cover tightly and refrigerate 3 days or freeze 3 months. To rewarm, heat in saucepan over medium-low heat or in microwave, covered, on High 2 to 5 minutes, depending on amount ofsauce.

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